Method:

Mix flour, salt and sugar together. Rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.

Mix the warm milk, water and beaten eggs together and add to the flour mixture to form a soft dough. If the dough is too dry and firm, add about 10 – 20 ml extra water. The dough must be soft and pliable.

Knead the dough well for 10 minutes, until smooth and elastic. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.

Knock the dough down, press flat and add the raisins. Work the raisins in until well distributed. Cover and rest for 5 minutes.

Divide the dough into 2 equal pieces, press by hand or roll out into a rectangle. The length, about 20 cm and the width, as close to the width of the pan.

Roll the dough up in the width and place the roll, with the seal, towards the bottom into 2 lightly greased 1-litre-bread pans.

Cover with greased plastic and rise in a warm place for about 30 – 35 minutes.

Brush with milk, sprinkle with sugar and bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown.

Note:
For a crunchy top crust – brush once again with milk and sprinkle with sugar after 10 minutes baking. Continue the baking as per the recipe.